Directions

Mix the graham crumbs and melted margarine and press into bottom of spring form pan. Place in the fridge or freezer to cool and harden.

Soften cream cheese and mix well with splenda and sugar. Add eggs one at a time. Add remaining ingredients and mix. Pour unto crust and bake for 45 minutes at 350 or until the center is almost set. Let cool and refridgerate for 4 hours before serving.

*If you want to make it a little fancier. Remove one cup of the filling before you add the spices and pumpkin and swirl over the top, cutting with a knife.